Happy 2014!

Here's to a Happy (and sweet) New Year!  Cheers!

Candy cane vodka

I think this may be the start of something very good. 

Happy Hanukkah!

Happy Hanukkah!

Menu Plan Monday - October 14, 2013

Another week?  Really?  That phrase "the days are long but the time is short" seems to be sticking with me right now.  There just is so much to do and my head feels like it is spinning.  But perhaps it's just this sinus headache that is settling in?  I don't know.

Menu:

Monday - Sweet and sour tofu, brown rice, broccoli

Tuesday - Pasta, maybe penne ala vodka

Wednesday - Grilled chicken tacos/salad

Thursday - Homemade pizza

Friday - not sure yet, perhaps pecan chicken since I didn't get to make it the other week? carrots, challah

Looking for more recipes, check out MPM at orgjunkie.com

Menu Plan Monday - October 7, 2013

Ok, it's Tuesday.  I know.  Keeping it brief.

Menu:

Monday - Baked potatoes with veggie chili and toppings bar.

Tuesday - Ravioli and salad

Wednesday - Grilled Chicken, veggies, ?

Thursday - Homemade Pizza, crudite

Friday - Pot roast with onions, carrots, potatoes, challah

For more menus and ideas, please visit MPM at orgjunkie.com

Menu Plan Monday - September 30, 2013

Is it really the end of September? I can't believe it.  My big boy turns five at the end of October, so I really need to get going on those plans.  Made a trip to the Asian food store this weekend, so we're all socked up for a little while.  Made some veggie sushi yesterday.  The kids got to take leftovers for lunch today...lucky kids :)


Menu Plan:

Monday - Hamburger steaks on the grill, mushrooms, onions, grilled potatoes, baby bok choy.

Tuesday -Pasta Primavera, green beans

Wednesday - Sweet and sour tofu, veggies, brown rice

Thursday - Homemade pizza

Friday - Pecan chicken, carrots, challah, not sure what else?

For more recipes and menus, please visit MPM at orgjunkie.com

Tiny Torah Treats for Simchat Torah

Today's project-

1.)Make the chocolate leather. Melt one pound of chocolate in the microwave. Stir to make sure all the chocolate is melted. Add 7 tablespoons of corn syrup and stir to combine. The chocolate will tighten up into a ball. Allow it to cool. This will make a lot, but it can keep covered in the fridge for a long time.

2.) Dip the ends of pretzel sticks with white chocolate and then into sprinkles. Place them on parchment paper and allow the chocolate to dry.

3.). Roll out chocolate leather and cut into strips. 

4.). Roll out and cut airheads candy for decoration. I used the white and layered some strips of blue on top. Tip - I used a mini fondant rolling pin and pizza cutter. 

5.) Place a pretzel stick on either end of a  strip of chocolate leather. Roll up to look like a scroll and then wrap the airheads to keep it together. Store then at room temperature on parchment paper lined container.